Turkey and Wild Rice Soup

When we Break Down a Turkey, once we’ve got all of our various cuts set aside in zip top bags for the deep freeze, we are left with the bones and the meat remnants attached to them. Since we don’t like to waste, and we paid for the bones, we usually opt to make a big batch of soup! Worry not though if you Roasted a Whole Turkey (or Chicken, for that matter) and haven’t got raw bones…you can still make the soup the same way.

I always get a little nervous making Turkey Soup since it’s always been a post-Thanksgiving tradition in my wife’s family, and her grandma is the absolute master. So when I served this to my family, and my wife said it was good, I felt very proud, as she has developed a very high standard for Turkey Soup through the years.

Anyway, we hope that if you find yourself with turkey bones, you make and enjoy this on a chilly day to warm your soul!

Time: 3 Hours


  • For Your Stock:
    • Turkey Carcass (Cooked or Raw). We used Raw after we Broke Down our Turkey.
    • 2-4 Celery Stalks
    • 2 Carrots
    • 1 Onion
    • 3-4 Bay Leaves
    • Water
    • Salt (to taste). We recommend starting with a teaspoon or two and adding more later as needed.
  • To Finish Your Soup:
    • Long Grain Wild Rice
    • Water (2.5x your rice volume)
    • Celery
    • Carrots
    • Black Pepper


  • Make your Stock:
    • Cut excess skin off your turkey carcass. Then, place your turkey carcass in a large stock pot, and cover with water.
    • Add in your celery stalks, carrots, onion, and bay leaves.
    • Sprinkle in some salt (don’t overdo it, you’ll be able to add more later), cover your pot, and bring to a simmer.
    • Simmer for 1.5-2 hours.
    • Scoop out your turkey bones, and place them in a large bowl.
    • Place a colander over another soup pot, and pour your stock and veggies through it.
    • Discard your veggies.
  • Turning your Stock into Soup:
    • Give your stock a quick taste, and add salt as needed. Then, crack in some black pepper
    • Peel meat off your turkey carcass (be careful to avoid bones), and add the meat to your stock as you go.
    • Dice your celery and carrots, and add them to your stock as well.
    • Cover, and bring to a simmer.
    • As your soup heats, turn your attention to your rice.
      • Heat some oil in a pot, and then add in your rice. Sauté for a few minutes, and then add your water.
      • Bring to a boil, and then reduce the heat to low, and cover your pot.
      • Cook until the water has absorbed, and your rice is soft.
    • Pour your rice into your soup pot, and simmer until you’re ready to eat!
  • Plate, devour, and enjoy!

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